Prep 10 mins
Cook 1 hr 30 mins
Very easy summer salad. My mother loves this recipe so much that she started growing her own snap peas. The spices in this recipe is quite flexible: fennel seeds and mustard seeds are also good additions. I also experimented with curry powder and it was very appetizing as well!
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon coriander
- 1 teaspoon minced fresh ginger
- 2 cups jasmine rice, uncooked
- 5 cups water
- salt & freshly ground black pepper
- 1⁄2 lb snow peas, blanched and shocked (blanching should take less than 8 min. salt the water)
- 1 large carrot, julienned
- 1⁄4 cup coarsely chopped parsley
- Heat the oil in a large saucepan until almost smoking.
- Add the onions and cook until soft.
- Add the garlic, cumin, nutmeg, coriander and ginger and cook for 1 minute.
- Add the rice and coat with the oil and spices.
- Add the water, bring to a boil and season with salt and pepper to taste.
- Reduce the heat, cover the pot and cook for 15 to 18 minutes.
- Remove from heat, fluff with a fork and fold in snow peas, carrots and parsley.
- Serve at room temperature.
I made this exactly as directed and have a couple of suggestions; once the rice had absorbed all the liquid it was quite mushy, I will reduce the water by at least 1/2 cup the next time I make this, the seasoning was a little bland for my taste so I upped the dry spices to almost double what was called for. Thanks for posting this I never would have thought of these combinations on my own.